Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

(At this point, I usually like to add raisins, and/or small spoonfuls of brown sugar in pockets of the dough) The brown sugar pockets, when melted are the BEST gooeyness.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in well-greased 10 x 5-inch pans or, shape half into a loaf, and other half into 12 large dinner rolls. Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Loaves bake about 30 minutes, rolls about 20. Check the internal temperature of each with an instant-read thermometer; a reading of 190°F means bread or rolls are done.

Immediately remove bread or rolls from pans and cool on a wire rack to prevent crust from becoming soggy.

Thank you for your nice comment on my blog! Your bread looks so good. I've never done the blog hop thing before so I don't know if I was supposed to have that thing at the bottom??? Thank you for visiting anyway:)